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Jamie Oliver Yorkshire Puddings With Water

Jamie Oliver Yorkshire Puddings With Water
Print Recipe

Jamie Oliver’s Yorkshire Puddings made with water follow the same traditional method but replace milk with water for a lighter finish. They rise beautifully in the oven and remain crisp while keeping the classic airy structure.

Ingredients

Scale

    • 140g plain flour

    • 4 large eggs

    • 200ml cold water

    • Salt and pepper (to taste)

    • Sunflower oil for the tin

Instructions

Step 1: Preheat the oven

Place a muffin or Yorkshire pudding tray in the oven at high heat (220°C/425°F). Add 1 teaspoon of oil in each hole and heat until smoking hot.

Step 2: Prepare the batter

In a large bowl, whisk flour, eggs, water, and seasoning until smooth. The batter should be lump-free and slightly runny for a perfect rise.

Step 3: Rest the batter

Let the batter sit for at least 15–20 minutes. Resting helps gluten relax and improves lift in the oven.

Step 4: Pour the batter into the hot tin

Carefully remove the hot tray and quickly fill each hole halfway with batter. The sizzle ensures crispness.

Step 5: Bake until tall and golden

Bake for 20–25 minutes without opening the oven. They should puff up with crisp edges and a golden, hollow centre.

Find it online: https://jamieolivereats.uk/yorkshire-puddings-with-water/